Dreamy Pumpkin Pie

Kathy always made this for Thanksgiving.  It’s the best pumpkin pie I’ve ever eaten.
I made it for a dinner party once.  I put it in little coffee cups instead of in a pie plate and stuck cinnamon sticks in to serve.  It was cute and a hit.

By Kathy Kohrs–Pat’s sister in North Carolina

2/3          cup  sugar
1               envelope  unflavored gelatin
1                tsp  cinnamon
1/2          tsp  salt
1/4          tsp  nutmeg
3               eggs — separated
3/4          cup  milk
1                cup  pumpkin — cooked or cannned
1/3          cup  sugar
1               graham cracker pie crust, 9 inch
1/2          cup  whipping cream
1/2          cup  coconut — toasted

Combine sugar, gelatin, cinnamon, salt and nutmeg in a saucepan.  Combine egg yolks and milk.  Add to gelatin mixture.  Cook, stirring constantly until slightly thick.  Stir in pumpkin.  Chill until spoon mounds slightly.  Beat egg whites and fold in.  Pour into crust.  Chill.  Whip cream in a chilled bowl and add sugar.  Top pie and sprinkle with toasted coconut.